Sweet Potato Casserole

A Thanksgiving spread simply isn't complete without sweet potatoes in some shape or form. If you're looking for a way to work this autumn staple into your holiday meal, why not keep things simple with a classic sweet potato casserole? The combination of brown sugar, butter and fall spices is sure to make this recipe a mainstay year after year.

Whipped Sweet Potatoes and Bananas with Honey

Make meal preparation a breeze by roasting the bananas and sweet potatoes ahead of time. On Thanksgiving day, whip the ingredients together with butter and honey, top with Tyler's brown sugar-pecan crumble and heat it up in the oven just before serving.

Spinach Gratin

The secret to Ina's gratin is 3 pounds of frozen spinach, which is broken up into the creamy base until it absorbs all of the wonderful sauce. After spooning it into a baking dish, top it with more cheese before baking.

Wild-Mushroom Bread Pudding

Guests won't be able to resist diving into Tyler's savory bread pudding for seconds and thirds: The creamy egg custard isn't complete until you pile the bowl with toasted bread chunks, sauteed mushrooms and rosemary.

Cauliflower Gratin

Ina whips up a creamy bechamel sauce as the base for her indulgent gratin before adding nutty Gruyère and Parmesan. For a golden crumb topping, combine breadcrumbs and the remaining Gruyère and drizzle with melted butter.

Cream of Wild Mushroom Soup

Make-ahead soups are just the thing to shorten your to-do list on Thanksgiving Day. Ina's creamy concoction comes together with the help of three different types of mushroom: portobello, shiitake and cremini. Brighten the flavor with stems of fresh parsley.

Glazed Carrots

Damaris's eye-pleasing carrot dish gets its warm, sweet notes from honey and bright flavor from fresh chopped parsley. For spice, she uses togarashi, chile pepper spice blend available in specialty markets and some supermarkets—although cayenne works just as well.

Caramelized Vidalia Onion and Potato Gratin with Fresh Sage

To build this decadent side dish, Bobby layers sauteed onions and sage on top of thinly-sliced Idaho potatoes and then coats it all in heavy cream, repeating the process until there are twelve heaping layers.

Deep-Dish Vegan Apple Pie

Extra-virgin coconut oil is a great substitute for butter in both the pie dough and the apple filling to make this all-American fruit pie vegan-friendly. We use a mix of apples for the filling: The Golden Delicious keep their shape and are a nice contrast to the soft McIntoshes, and the Granny Smiths give a nice tartness.

Vegan Pie Dough

Unrefined virgin or extra-virgin coconut oil gives this pie dough the same flakiness that butter does. Plus, it's more forgiving to work with: You don't have to worry about it getting too soft or melting while you're rolling out your crust.

Vegan Stuffing

All the usual suspects are here (minus the butter and eggs) to recreate the comforting flavors of traditional stuffing. Although green tea may seem like an oddball ingredient, the earthy flavor makes it a better replacement for chicken stock than vegetable stock, which can be too sweet and high in sodium.

Vegan Scalloped Potatoes

Nutritional yeast, which is grown on molasses and then dried out, adds a nutty cheesiness (plus an extra helping of vitamin B12) to these bubbly spuds. Silken tofu and tender new potatoes add creaminess without dairy and browned onions give the dish a deep savoriness.

Mustard-Parmesan Whole Roasted Cauliflower

Even meat eaters will want a piece of these impressive, high-fiber veggies. The Dijon mustard concentrates in flavor as it roasts, resulting in a powerful punch of umami. Prep and brush your cauliflower ahead of time, then let them sit at room temperature until you're ready to cook.

Vegan Wild-Rice-Stuffed Butternut Squash

This impressive autumn-inspired dish can be served as a main course for vegan and vegetarian eaters or can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a nice warmth and depth.

Vegan Gravy

Umami is the Japanese name for savoriness, an essential characteristic of foods, like sweetness or saltiness. This gravy features vegetables that are high in glutamate, an amino acid that plays an important part in umami. Give them a quick char before simmering them down to a rich, flavorful stock used for gravy.

Spaghetti Squash and Potato Gratin

This recipe takes creamy potato gratin to a new level. By pairing it with spaghetti squash, you're adding amazing texture and great flavor to this traditional dish — plus finding yet another reason to buy spaghetti squash!